About Me

I originally started this blog as a place to store tried and true recipes for my family. It didn't take long to discover how supportive and fun the blog community was and I became hooked! I rarely create my own recipes, but I still hope you'll enjoy the recipes that I find and tweak a bit.

Wednesday, April 24, 2013

Pizza Monkey Bread

When my family gets together we love to ask each other questions like "If you could live anywhere in the world, where would it be?" or "if you could pick your real dream job, not having to worry about making enough money etc, what would you do?" or "what is your honest opinion about ."

It makes for some riveting discussions and I always end up learning something new about the very people who I grew up with. One day someone (probably me) asked, "if you had to eat one food for the rest of your life, what would it be?" Tough question! Especially for a person who essentially likes everything, with the exception of goat cheese, I know, I know.

But truth me told, I'd have to say pizza. Not a very foodie answer, but I've got to be honest. I LOVE pizza. And I love how versatile it is, there are endless combinations which would keep it from ever getting boring. Plus, I mean, c'mon, it's pizza. It's hot, gooey, comforting, full of flavor, and always ready for a party.

I got really excited when Barbara from Barbara Bakes posted her Pizza Monkey Bread. Not only does it have all the great elements of a food I already love, but it's in a different and fun form that kids love. Who wouldn't want to tear off a piece of this and dunk it into it's warm, homemade marinara. It really is a party.

Click here for the original recipe and for a great video on how to make them. Enjoy!

We have those same conversations on long road trips. They always make me come up with the questions though. I love this pizza bread. Had it one time at a party (which is about the only time it's safe to serve it). LOL! Otherwise I'm eating it all.

According to the pic, the meal promises to be delicious. I would love to share some tips for those who love to eat deliciously, but not have much time for cooking: Recipes & Ideas for On-Campus Cooking.

Can i give my contribute?Doro wot chiken:Wash and soak the chicken in cold water with lemon squeezed into it for 30 minutes. (This removes any bacteria and tenderizes the meat.)

Caramelize the red onions on low heat in a large pot for 1 hour. Add the berbere, Niter Kibbeh, garlic and ginger and cook for 30 minutes on medium-low heat. Add the marinated chicken and cook on medium-low heat, 30 to 45 minutes. Add in the hard-boiled eggs and salt to taste. Simmer on low heat for an additional 10 minutes and serve on the Injera.

This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.Melt the butter on low heat in a large pot. Blend together the bishop seeds, cardamom seeds and black cumin until powder form using coffee grinder or food processor. Pour into the butter. Add the dried koseret. Bring to a boil then simmer for 15 to 20 minutes. Remove from the heat and cool. When room temperature, skim the frothy milk solids off of the top. Carefully pour the clear, clarified butter into a large storage container.Combine the teff flour and 12 cups water. Mix, cover and store in a dark, cool place for 3 to 4 days to ferment, giving it its sour flavor. On the last day of fermentation, mix the teff flour mixture with the barley and wheat flours. Let rest for another 8 hours.

Heat a large cast-iron pan over medium heat. Pour 1 cup fermented mixture into it, swirling the pan to cover the entire surface area. Cover with a lid, 2 to 3 minutes. Injera is ready to plate when holes have formed on the surface. Place the injera on a plate and serve. http://snackappetizers.blogspot.com